पुस्टकारी (Pustakari)

About This Recipe

Ingredients

• 1
  1½ cups (≈300 g), gratedJaggery (Chaku)

  Dark molasses block that provides caramel base

• 2
  1 cup (≈200 g), gratedKhoya / Mawa

  Milk solids that enrich and firm the fudge

• 3
  ½ cupDesiccated coconut

  Nutty texture and flavour

• 4
  3 TbspGhee

  Prevents sticking and adds shine

• 5
  ¼ cup, roasted & coarsely crushedPeanuts or sesame seeds (optional)

  Adds crunch and protein

• 6
  ½ tspCardamom powder

  Classic spice note

• 7
  ¼ tspDry ginger powder (suntho)

  Mild heat that aids digestion

• 8
  ¼ cupWater

  Helps dissolve jaggery evenly

Instructions

1. 1
   Grease a 15 × 15 cm tray or plate with 1 tsp ghee; set aside. Toast coconut (and peanuts/sesame if using) in a dry pan until lightly golden; reserve.
2. 2
   In a heavy kadai, melt grated chaku with ¼ cup water over low heat, stirring until completely liquefied and foamy.
3. 3
   Add grated khoya and remaining ghee. Cook on medium-low, stirring continuously, until the mixture thickens and starts to leave the pan sides (≈8 min).
4. 4
   Stir in toasted coconut, optional nuts/seeds, cardamom and ginger powder. Continue cooking 2 min until glossy and cohesive.
5. 5
   Quickly pour the hot mixture into the greased tray. Flatten evenly with a greased spatula or bottom of a steel bowl.
6. 6
   Score into diamonds or squares while still warm. Let cool completely to set (≈30 min).
7. 7
   Separate pieces and store in an airtight tin up to 3 weeks. Enjoy as an energy snack or festive sweet.